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Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães
(Universidade Estadual Paulista (Unesp), 2015-03-24)
In this study the effect of the average polymerization inulin (API) and resistant starch (RS) in the rheological characteristics of the dough, quality and bread staling were investigated. Wheat flour replaced with different ...
Diseño y desarrollo de galletas dulces destinada a personas celíacas
(Machala : Universidad Técnica de Machala, 2019)
At present, the need to develop gluten-free products has increased due to the condition caused by this type of protein to coeliacs. Therefore, this group of people are looking for ready-to-eat products on the market without ...